Rich, creamy, and full of flavor, this Roasted Red Pepper Soup comes together quickly for a dish that delights at the dinner table! A simple soup featuring leeks, fresh thyme, and a hearty dose of pesto on top, this savory meal is naturally vegetarian and 100% wholesome. Serve alongside a simple salad and some crusty bread for a dinner worth slowing down for.
How To Make This Roasted Red Pepper Soup
- you can use fresh roasted or jarred roasted red peppers. For easier prep: use jarred. For cost efficiency: use fresh.
- if roasting peppers yourself, you can do it via the oven or over an open flame.
- since this soup is blended, you don’t have to spend a lot of time dicing ingredients to perfection. Just chop and go.
- if you can’t find any leeks, you can use green onions, more sweet yellow onion, or for a fun twist, use fennel.
- I use aleppo pepper for a hearty kick of flavor and spice, but you can substitute with red pepper flakes.
- be sure to use tomato puree and not tomato sauce. Tomato sauce contains extra seasonings whereas puree does not.
- you can use an immersion blender or high-powered blender to blend the soup.
Roasted Red Pepper Soup
Rich, creamy, and full of flavor, this Roasted Red Pepper Soup comes together quickly for a dish that delights featuring leeks, fresh thyme, and a hearty dose of pesto on top for a savory meal is naturally vegetarian and 100% wholesome. Serve alongside a simple salad and some crusty bread for a dinner worth slowing down for.
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Servings: 4
Calories: 473kcal
Ingredients
- 2 tablespoons olive oil
- sea salt to taste
- 2 cups sweet yellow onion chopped
- 1 leek white and light green parts, chopped
- 1 ½ tablespoon fresh garlic chopped
- 1 ½ tablespoons fresh thyme
- 4 large roasted red bell peppers seeded
- 1 (10 oz) can tomato puree
- 1 (15 oz) can cannellini beans drained and rinsed
- 4 cups vegetable broth
- 2 teaspoons aleppo pepper
- 1 cup pesto
Instructions
- Add the olive oil to a large pot over medium heat. Once hot, add the onion, sprinkle with sea salt, and cook until softened, about 5 minutes. Add the leeks, garlic, and thyme and continue to cook for 5 more minutes.
- Add the roasted red bell peppers, tomato puree, broth, and aleppo pepper. Season once more with sea salt and stir well to combine. Bring mixture to a simmer and let cook for a minimum of 15 minutes.
- Transfer mixture to a high-powered blender and puree until smooth. Return the soup to the pot and keep warm on the lowest heat until ready to eat. Serve with a hearty spoonful of fresh pesto and enjoy!
Notes
- you can use fresh roasted or jarred roasted red peppers. For easier prep: use jarred. For cost efficiency: use fresh.
- if roasting peppers yourself, you can do it via the oven or over an open flame.
- since this soup is blended, you don't have to spend a lot of time dicing ingredients to perfection. Just chop and go.
- if you can't find any leeks, you can use green onions, more sweet yellow onion, or for a fun twist, use fennel.
- I use aleppo pepper for a hearty kick of flavor and spice, but you can substitute with red pepper flakes.
- be sure to use tomato puree and not tomato sauce. Tomato sauce contains extra seasonings whereas puree does not.
- you can use an immersion blender or high-powered blender to blend the soup.
Nutrition
Calories: 473kcal | Carbohydrates: 43g | Protein: 12g | Fat: 31g | Saturated Fat: 5g | Cholesterol: 5mg | Sodium: 2303mg | Potassium: 548mg | Fiber: 10g | Sugar: 12g | Vitamin A: 3096IU | Vitamin C: 36mg | Calcium: 240mg | Iron: 6mg
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sara says
And the cannellini?